Rustic italian chicken

2 Servings

Ingredients

QuantityIngredient
2largesCountry cut chicken legs (That's the drumsticks with theighs attached)
1smallOnion; sliced
1Clove garlic; chopped fine
2cupsRed wine
1cupChicken broth
12Black olives
2mediumsCarrots; bias cut
1canItalian stewed tomatoes
1can(8-oz) tomatoe sauce
1tablespoonChopped fresh rosemary
1teaspoonChopped fresh sage
4tablespoonsChopped basil (I have lots of basil this year)
Salt
Pepper
Olive oil
Cooked Rotini Pasta

Directions

submitted by: rlarsen@...

Salt & pepper the chicken on both sides. Brown chicken in oil. Push to one side and add sliced onion and carrots and saute'. Add garlic and olives, saute' a moment then add the wine, rosemary, sage, and half the basil. Bring to a simmer. Pour stewed tomatoes and tomato sauce over the chicken, add broth to bring the liquid up to just below covering the chicken. Baste chicken with pan liquids. Return to simmer, cover tightly and braise for about 1 hour, until chicken is falling off the bone.

Just before serving, top with fresh chopped basil. Serve with rotini on the side, covered with the resulting sauce, a good Tuscan bread and grated parmesan. Bela!

Recipe Archive - 5 August 96

From the 'RECIPEinternet: Recipes from Around the World' recipe list.

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